The Putrada Ekadashi, which occurs on December 30th, marks the final Ekadashi of 2025. This auspicious day is dedicated to the worship of Lord Vishnu and Goddess Lakshmi. Devotees typically offer milk-based sweets as prasad, making coconut rabri an excellent choice for this occasion.

Coconut rabri is a beloved Indian dessert, celebrated for its creamy texture and the delightful flavor of fresh coconut. It is lighter and more refreshing compared to traditional rabri. Here’s a simple recipe to prepare this delicious treat (Nariyal Rabri Recipe).

Ingredients
Milk - 1 liter (preferably full-cream)
Fresh coconut - 1 cup (grated)
Sugar - ½ cup (adjust to taste)
Cardamom powder - ½ teaspoon
Saffron strands - 8-10 (soaked in 2 tablespoons of warm milk)
Chopped nuts - 2 tablespoons (almonds, pistachios, cashews)

Instructions
Begin by pouring the milk into a heavy-bottomed pan and bringing it to a boil over medium heat. Once boiling, lower the heat and stir occasionally to avoid sticking. Continue cooking until the milk reduces to half its original volume.
While the milk simmers, peel the dark outer layer from the fresh coconut and grate it finely. Alternatively, you can lightly blend it in a mixer.

After the milk has thickened, incorporate the grated coconut and sugar, mixing thoroughly. Cook on low heat for an additional 5-7 minutes, as the rabri will thicken rapidly once the coconut is added.

Next, add the saffron-infused milk and cardamom powder. The saffron will impart a lovely light yellow hue and a delightful fragrance to the rabri. Once the mixture achieves a custard-like consistency, remove it from the heat and sprinkle the chopped nuts on top. Remember, the rabri will continue to thicken as it cools, so avoid overcooking.

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